Kevin Gillespie – Brining

Take the plunge.

 

While the outside of pork looks delicious, credit the inside for holding all of that juicy flavor good and tight. Whether wet brining larger cuts or dry brining smaller ones, Chef and Restaurant Owner Kevin Gillespie reveals little tidbits on making every bite better than the last. Delish!

want more? try these:
  • When you think your pork is done, it may not be done just yet. Tacking on a bonus ten minutes is the difference between keeping juices or losing juices. Chef and Restaurant Owner Kevin Gillespie shows us the power of patience.

  • Pepper, herbs, spices fall into the category of flavoring. It’s an easy goof. But by using particular salts, acids, and a good deal of patience, Chef and Restaurant Owner Kevin Gillespie gives pork one flavorful punch.

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